Menu

Starters

Country Pumpkin Soup   72
With roasted pumpkin seeds, cranberries & parsley oil

Baked Camembert   78
With honey glazed figs, crushed almonds & fresh thyme Served with crusty bread

Creamy Duck Livers   75
Pan fried duck livers in a creamy sherry & thyme sauce.
Served with char-grilled ciabatta

Snail Popcorn   75
Beer battered escargot served with roasted garlic butter

Roasted Bone Marrow   85
Bone marrow brushed & roasted with caper butter. Served with beef fillet tartare & char-grilled ciabatta

Charcuterie Platter   125
A selection of free range, quality cured meat with marinated mushrooms, grilled artichoke, lemon & thyme feta, olives, tomato chutney & char-grilled ciabatta

Springbok Carpaccio   80
Served with fresh gooseberries, Pecorino shavings and a balsamic reduction

Greek Salad   65
Mixed leaves with tomato, cucumber, red onion, green pepper, feta, calamata olives & fennel. Dressed with balsamic vinaigrette

Lighter Meals

Beer Battered Hake   120
served on a bed of rustic fries and a side of with tar tar sauce

Beef Burger   110
100% pure beef burger with dill gherkins, melted cheese & tomato relish. Served with rustic fries

Crumbed Chicken Burger   100
Topped with a delicious sweet chilli mayonnaise. Served with rustic fries

Bangers and Mash   95
2 delicious pork bangers served on a bed of creamy mash with a red onion gravy

Roasted Butternut, Beetroot & Feta Salad   95
with baby spinach, toasted pumpkin & sunflower seeds, cranberries. Dressed with a balsamic vinaigrette and topped with deep fried butternut shavings

Main Courses

Creamy Butter Chicken Curry   155
Sprinkled with almonds, served with basmati rice & a poppadom

Chicken & Mushroom Pie   135
Comfort food at its best, baked to perfection and topped
with delicious home-made pastry

Crispy Roast Duck   205
Served with an orange & Van der Hum sauce

Slowly Braised Karoo Lamb Ragout  165
Slowly braised lamb shoulder,shredded & served with fresh
pappardelle pasta. Topped with a salsaverde dressing & Pecorino shavings

Lamb Shank   195
Lamb so tender it falls off the bone, slow cooked in a red wine jus with carrot, celery, onion & fresh herbs, served on a bed of mash

Springbok Hot Pot   170
Springbok goulash slowly braised with carrots & mushrooms in a red wine & thyme jus topped with creamy pecorino & rosemary polenta

Goat Curry   195
A mild aromatic curry with Malay spices coming through. Served with basmati rice, garlic naan bread and a tomato, onion & coriander sambal

Creamy Lemon Chardonnay Risotto   150
Topped with char-grilled artichokes, porcini mushrooms & crushed, roasted walnuts Sprinkled with greens, pecorino & lemon zest

Thai Green Vegetable Curry   135
With mange tout, green beans, courgette, broccoli & mixed peppers. Served with basmati rice & topped with coriander

Ratatouille Bake   130
Oven baked courgette, aubergine, red pepper, cherry tomatoes & onion served with a rich tomato concasse topped with pine-nuts & fresh basil

Desserts
White Chocolate Cheesecake   70
Oven baked white chocolate cheesecake served with vanilla ice cream

Crème Brûlée   50
Smooth creamy classic vanilla custard with a brittle caramelised sugar topping

Wild Fig Mess   50
Layers of crushed meringue, berry coulis lemon curd and chantilly cream

Chocolate Brownie   58
with vanilla ice cream

Ice Cream & Chocolate Sauce   50
Vanilla Ice Cream served with our delicious home made chocolate sauce

Orange Scented Malva Pudding   55
with a smear of butterscotch sauce and vanilla ice cream

 

A service charge of 10% is added to tables of 5 or more